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Multigrain Muffin
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| From Food Network Kitchens | |
| 1 cup | whole-wheat flour |
| 1/2 cup | all-purpose flour |
| 1 cup | oat bran |
| 2 teaspoons | baking powder |
| 1 teaspoon | baking soda |
| 1/4 teaspoon | fine salt |
| 2 large | eggs |
| 1 large | egg white |
| 1 1/4 cups | buttermilk |
| 1/2 cup | packed dark brown sugar |
| 2 tablespoons | vegetable oil |
| 1 cup | chopped dried fruit medley |
| 1/2 cup | chopped walnuts |
Position a rack in the center of the oven and preheat to 375 degree F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.
Copyright 2004 Television Food Network, G.P. All rights reserved.
Nutrition Information
Nutritional Analysis per serving Calories 211
Fat 8 grams Saturated Fat 1 gram
Carbohydrates 35 grams Fiber 4 grams
Protein 6 grams
Try our Fat & Calorie Calculator for additional information.
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